Veal chicken fried steak with homestyle mash potatoes and g

4 servings

Ingredients

Quantity Ingredient
4 Veal medallions - (4 oz ea); pounded thin
¾ cup All-purpose flour
1 tablespoon Onion powder
1 tablespoon Garlic powder
Salt; to taste
Freshly-ground black pepper; to taste
2 Whole eggs
¼ cup Buttermilk
2 cups Vegetable oil; for frying
2½ cup Chicken stock
3 tablespoons Butter
½ cup Flour
½ cup Buttermilk
1 teaspoon Granulated garlic powder
1 teaspoon Onion powder
Freshly- cracked black pepper; to taste
4 larges Baking potatoes; peeled, large diced
¾ cup Milk
2 tablespoons Butter
1 tablespoon Chopped fresh chives
1 tablespoon Sour cream
1 tablespoon Parmesan cheese
4 ounces Green beans; cleaned, blanched
½ teaspoon Minced garlic
1 teaspoon Finely-chopped shallots
1 teaspoon Fresh oregano
½ tablespoon Butter

Directions

Combine the onion powder, garlic powder, salt and pepper to the flour for seasoned flour. For the egg wash, whisk together the eggs and the buttermilk. Add the oil to a saute pan over medium-high heat till the oil becomes very hot. Take the veal and place in the egg wash and dust evenly on all sides in the flour mixture and place in the oil and fry on both sides until golden brown. Add the butter and flour together over medium-low heat to make a roux. Add the chicken stock to the roux and bring to a boil until it becomes thick. Reduce to a simmer and add the buttermilk, garlic, onion, salt and cracked pepper. In a sauce pot large enough, cover the peeled, diced potatoes with water. Place over high heat and cook the potatoes until tender and done. Strain the potatoes and place back in the sauce pan and reduce to low heat. Add milk, butter, salt and pepper, chives, sour cream and Parmesan cheese and mash until well mashed. Melt the butter and saute the garlic and shallots. Toss with the green beans and finish with the oregano. This recipe yields 4 servings.

Source: "CHEF DU JOUR - (Show # DJ-9360) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-21-1999 by Joe Comiskey - joecomiskey@..."

Recipe by: Jim Coleman

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